Homemade Mascarpone

The simplest, but very tasty dish with a stunningly delicate texture. Mascarpone is a soft delicacy cheese. It is distinguished by its high fat content and creamy viscous consistency. The ancient origin of this cheese is indicated, first of all, by the abundance of recipes in which mascarpone is used. Because of its pronounced creamy taste, it is most often used in desserts, but not only. It can be part of sauces for Italian pasta and in many second courses. Amateurs can use it in food in its pure form. Each cheese factory carefully preserves the specifics of the preparation of its cheese. It is only known for certain that mascarpone is made from buffalo milk or just very fat. Cream made from this milk undergoes temperature treatment at a temperature of 75 to 90 degrees (in industrial conditions) and lemon juice or wine vinegar (white) is used for fermentation. It did not become a dietary product due to its high fat content, but, in addition to fats, it contains a large amount of calcium, proteins and vitamins. In addition, it is the fat content that it owes to its creamy consistency and tenderness, which makes it indispensable in most dishes. And yet there are recipes for cooking mascarpone cheese in urban conditions. True, we are unlikely to find buffalo milk, but we will try to get out of the situation.